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10 Jan

Slow-Cooked White Fish With Charred Cabbage


Sometimes with cooking, the best thing you can do is leave a thing alone. In this case, let the cabbage leaves sit and get charred around the edges before you even think about tossing them in the pan.


  • 12 ounces skinless, boneless firm white fish fillets (such as halibut or cod)
  • 3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
  • 1 grapefruit
  • Kosher salt
  • ¼ medium head of green cabbage (about 10 ounces)
  • ⅓ cup torn mint
  • Freshly ground black pepper


  • Preheat oven to 325°. Rub fish with 2 Tbsp. oil on a parchment-lined rimmed baking sheet. Using a microplane, finely grate grapefruit directly over fish 2–3 times so each fillet is seasoned with a bit of zest; season with salt. Bake fish until flesh is opaque and begins to flake, 12–16 minutes (thicker pieces may take longer).

  • Meanwhile, separate cabbage leaves and tear into 3″–4″ pieces. Heat 1 Tbsp. oil in a medium skillet over medium-high. Add cabbage and cook, undisturbed, until about half of the leaves are charred in spots, about 3 minutes. Season with salt and give skillet a toss a few times. Continue to cook, undisturbed, until all leaves have a bit of char on them, about 2 minutes more. Divide cabbage among plates.

  • Using a sharp knife, cut all peel and white pith from grapefruit; discard. Thinly slice grapefruit into ½”-thick rounds.

  • Add grapefruit rounds to plates with cabbage; season with salt. Break fish into large pieces and divide among plates. Top with mint. Drizzle with more oil, then season generously with pepper.

Hannah Kim
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